Cabbage cutlets with semolina in a frying pan

After washing the head of cabbage, cut a quarter off. Cut a piece of cabbage into thin strips. Send the chopped cabbage to a pot of water. Boil the cabbage until soft for about 15 minutes. Then drain the boiled cabbage through a fine sieve to remove the water.

Squeeze all the moisture from the cooled cabbage by hand, then transfer the cabbage mass to a plate.

To the cabbage with onion, add 2 raw eggs, salt, and also black (ground) pepper. To achieve tasty, tender, and aromatic cabbage cutlets, add fried onion cooked in butter or vegetable oil. After cleaning the onion, chop it into small pieces. Send the finely chopped onion to a frying pan heated with oil. Fry the onion, constantly stirring with a wooden spatula so that the onion does not burn. As soon as a characteristic aroma arises and the onion is slightly browned, remove the pan with the onion from the heat, let it cool, and mix the onion with oil into the boiled chopped cabbage. Now, prepare the vegetable filling for the cutlets. In a suitable wide dish, combine cabbage with onion.

Add 4 tbsp of semolina to the mixture.

Finely chop the herbs and add them to the other ingredients of the vegetable filling. Mix the filling with a spoon. It will turn out to be a loose filling, but thanks to the semolina, it holds its shape and does not spread. If we see that it is impossible to form cutlets from the filling, then we add more semolina. Now leave the vegetable mass with semolina to stand for 10 minutes, during which time the semolina will swell.

Now, take a small portion of the filling with wet hands, form it into a ball, and place it on a wide dish. Thus, form balls from the entire filling until it runs out. If desired, you can roll the cutlet blanks in bread crumbs, so that a golden crispy crust is formed when frying the cutlets.

Flatten the blanks with your hand to form a round fluffy cake. Place the cakes in a hot frying pan with sunflower oil (refined). Cabbage cutlets with semolina fry quickly in the pan. After frying one side, turn the cutlets in the pan to the other side. Fry the second side of the cutlets, covering the pan with a lid. From this amount of ingredients, we got 16 small fluffy cutlets.

Serve the cabbage cutlets with semolina hot, pouring sour cream over them. During fasting, they can be eaten without sour cream, drizzled with garlic sauce. To do this, mix 2 tbsp of vegetable oil with 2 tbsp of flour, lightly fry in a pan. Stir the mixture with a wooden spatula, pour in hot water until the desired consistency is achieved. Add a pinch of salt and ground pepper, as well as finely chopped garlic clove and chopped herbs. Drizzle the cutlets with garlic sauce.